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Hmmmmm, if my neighbor on a balcany had bee hives I would prob hate him...... but none the less I was thinking of trying this one day soon. Sounds like its pretty easy. Are there any good ingrediant kits to buy? Any recomendations on the type of meed?

All of my friends just ask for more, they have learned the power of the homebrew........ Although I think there is a limit on the amount of homebrew you can brew without being bothered by the food and drug administration (FDA).......

Nice...... glad it worked out for ya....... put it this way, after drinking homebrews for a bit most bottled beer becomes water........ :D

Try to take a 12 pack or 6 and put it in the closet for another 6 months......... I try to do this with my all my batches, then one day when you make beer in the winter break them out and drink them, they will be soooooo much better!

Long Island NY........ :p Just in a cold spell warming up to 25 this morning.......

For the first time ever I used 2 real vanilla beans. This won't be as strong as extract but should give it just a "HINT" of flavor. At the time of bottling it had a faint smell of vanilla. It tasted really good even before bottling. I will be trying some this weekend, I bottled last...

Hmm the top 3 for me would be Stella Artois Becks Octoberfest Any of my homebrews! :D and sorry to say but for caming and 12 hour partys Coors :o .

Secondary racking as well as not sucking the bottom of the fermentor when transfering it will do the trick. I also add a couple table spoons of Irish Moss at the last 15 min of the boil, this helps coagulate everything suspended in the beer after fermentation. Most of my beers I can see...

My uncle get stomach problems from yeast, he is alergic to it and homebrew has more yeast than normal beer. Homebrew is not strained with a pressure system....... but it was prob a conincidence! if you had a problem with eating yeast you would know by now. :)

It should be fine, like said above it gets slower with the temp drop. If the fermenter is pressurized then I would not worry...... One time I had used Wyatts yeast about a year old and nothing happend at all in the first 36 hours..... never even started the yeast was dead. That time I just...

smorris........ ;) funny you made the interpritation comment.... after reading that I tired just adding the sugar to the bottom just for the hell of it without disolving it in water first...... it almost all disolved but there was some sugar residue on the bottom when I was done..... I'm...

I have never seen brewers yeast in suppermarkets before. I've been using the Wyeast for a long time now and no problems, starts to ferment in 2-3 hours after pitching. Just alow time for the yeast to cultivate before pitching.

Funny here in New York the fights just happen without the beer mug being upsidedown......... :D

Anyone here from Long Island? Maybe in the future we can have a gathering somewhere.

I used QuarkExpress and then used sheet lables and cut them out...... I make 13 cases for my wedding a few years back......

Yup........ couldn't have said it better myself ;)

Its amazing seeing how many different ways people are doing things here....... I boil about 1-2 cups of water and add the sugar then mix like CRUM...... works great...... Interesting on skipping the boiling and just adding it in on the bottom...... :)

You want the air to roll around the bottom edge of the lock through the water so it bubbles around the lock, the cap keeps its submerged...... otherwise it would just float there... most problems with contaminatin are before fermenting and after fermenting, durring it the yeast kills most of...

You just don't want the lock inside the chamber to float away or get hung up on crusted beer letting air in. I had a batch sit for days exposed to the air and it still tasted good....... :)

I never have the 1/2 bottle problem, I just drink whatever does not fit ;) I would imagine it would never carbonate the way it should. Take a 6 pack of the beer and throw it in a dark closet for a 1/2 year and then you will probably see why aging makes it taste better.